NORTHERN PLANNER

It was inevitable that the Wurst would rear it’s beautifully, meaty head at some point in the recipe series. Today is that day.

Since it’s a Monday, we’re going to do something that’s dead easy; Quick Sausage Cassoulet. Do not confuse this delight with the complex version that takes an age to prepare – but make no mistake either, this wonderful, hearty, garlicky delight is an easy substitute.

You will need (to serve two hungry souls):

4 good quality sausages (Toulouse ones if you can)

4 rashers of smoked bacon – chopped

1 clove of garlic, finely chopped

1 large onion, finely chopped (optional, if you’re in a rush)

1 tin of chopped tomatoes (best quality ones you can find)

1 tin of baked beans.

In a big pan, chuck in a tblsp of olive oil and bring to a decent heat on the hob. Throw in the onions, bacon and sausages and move them all around the pan until the sausages are browned on all sides and the onions are translucent and beginning to brown around the edges.

Add the tin of chopped tomatoes and stir in. Reduce the heat to a minimum. With a slotted spoon, add the baked beans spoonful by spoonful – this should mean you’ve only added about half the sauce to the pan. Stir it all well and bring to the boil.

Then reduce it to a vigorous simmer and leave uncovered for twenty minutes. Then serve in bowls, preferably with crusty bread, but a side salad is good too.

The only washing up is one pan and the bowls you eat from. Brilliant.

Simon has asked for some soups – they’re next.